Indulge in the sweet and savory: try this irresistible meatball recipe in a tangy grape jelly sauce

Indulge in the tantalizing flavors of our delectable Meatball in Grape Jelly Sauce recipe. This classic dish combines the savory richness of meatballs with the sweet and tangy notes of grape jelly, creating a culinary masterpiece that will tantalize your taste buds.

Ingredients for the Meatballs

• 1 pound ground beef
• 1 pound ground pork
• 1/2 cup bread crumbs
• 1/4 cup milk
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped onion
• 1/4 cup chopped parsley
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Ingredients for the Grape Jelly Sauce

• 1 cup grape jelly
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 teaspoon Dijon mustard

Instructions for Making the Meatballs

1. In a large bowl, combine all the meatball ingredients. Mix thoroughly until well combined.
2. Form the meat mixture into 1-inch meatballs.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the meatballs to the skillet and cook until browned on all sides.
5. Remove the meatballs from the skillet and set aside.

Instructions for Making the Grape Jelly Sauce

1. In a medium saucepan, combine all the grape jelly sauce ingredients.
2. Bring the sauce to a simmer over medium heat, stirring occasionally.
3. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.

Assembling the Meatball in Grape Jelly Sauce

1. Add the cooked meatballs to the grape jelly sauce.
2. Stir to coat the meatballs in the sauce.
3. Simmer for an additional 10 minutes, or until the meatballs are heated through.

Serving Suggestions

Serve the Meatball in Grape Jelly Sauce over mashed potatoes, rice, or noodles. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese.

Variations

• Spicy Meatballs: Add 1/2 teaspoon of red pepper flakes to the meatball mixture for a spicy kick.
• Sweet and Sour Sauce: Substitute the grape jelly with 1 cup of sweet and sour sauce.
• BBQ Sauce: Replace the grape jelly with 1 cup of your favorite BBQ sauce.

Tips

• For a more tender meatball, use a combination of ground beef and ground pork.
• Don’t overmix the meatball mixture, as this can make the meatballs tough.
• Cook the meatballs until they are browned on all sides to seal in the juices.
• Let the grape jelly sauce simmer for at least 15 minutes to allow the flavors to meld.

The Perfect Pairing: Wine and Meatball in Grape Jelly Sauce

Complement the rich flavors of the Meatball in Grape Jelly Sauce with a glass of red wine. Opt for a medium-bodied wine with fruity notes, such as Pinot Noir or Zinfandel.

A Culinary Legacy: The History of Meatball in Grape Jelly Sauce

The origins of Meatball in Grape Jelly Sauce are shrouded in mystery, but its popularity has soared in recent years. Some speculate that the dish originated in the Midwest, where grape jelly was a common pantry staple. Others believe it was created by a resourceful cook who was looking for a quick and easy meal. Regardless of its origins, Meatball in Grape Jelly Sauce has become a beloved dish enjoyed by families across the country.

A Taste of Nostalgia: Meatball in Grape Jelly Sauce in Popular Culture

The dish has been immortalized in popular culture, appearing in movies, TV shows, and even songs. In the classic film “The Great Outdoors,” Uncle Buck serves Meatball in Grape Jelly Sauce as a hilarious prank on his brother’s family. The dish also makes a cameo appearance in the TV show “The Office,” where it is Dwight Schrute‘s favorite meal.

Frequently Discussed Topics

Q: Can I use ground turkey or chicken instead of beef and pork?
A: Yes, you can substitute ground turkey or chicken for a leaner option.

Q: Can I make the meatballs ahead of time?
A: Yes, the meatballs can be formed and cooked ahead of time. Store them in the refrigerator for up to 3 days.

Q: How can I thicken the grape jelly sauce?
A: To thicken the sauce, add 1 tablespoon of cornstarch or flour to the simmering sauce.